Recent content by Bob H in Cowtown

Has anybody ever smoked a (bone-in) lamb shoulder? (And given a choice, I'll take New Zealand over Australian lamb any day. Both US and Canadian raised lambs are over-commercialised, thus flavourless by comparison.)

Brett - Looks gorgeous. After the sear, how long were they cooked indirect, and what was the temperature in the cooker? (When I was a teen, the Sunday meal every week was fresh grass-fed lamb. Oohhh how I miss that.)

I wonder how some Blue Cheese would work in them . . .

I made these for some friends the other day: Big smiles all around, and a comment "You can never go wrong with bacon!" John, I highly encourage you to try these. Jeff Phillips' book "Smoking Meat" has a coupla good recipes. Two cautions - timing is 1), watch them after an hour or more, and 2)...

Thanks Mark - I watched this video before but missed the recipe. Cheers.

I'm curious what is in Jirby's Jub Rub but have found nothing on it. Has anyone come across the recipe and is willing to share?

Timothy, I appreciate your pointing me to that recipe. Followed it to the T, but have reservations about using it again as published. Foremost, I will cut the meat away from the bones, and then tie the roast so that it is as round as possible. Then apply the Worcestershire and rub. This way the...

Timothy - correct, on my 18" bullet. Looking for a time guesstimate so as to plan for the meal.

Never tried this, so seeking some advice. I've reverse seared ribeye and tomahawk steaks with good (but not fab) results. Next up is a 4.6 lb rib roast, 2 ribs, fat cap on. At 225, any guidelines as to how long this puppy will take to get to 125 internal?

The consensus appears to be that mayo is for hot and quick grilling, but not for 'que. Thanks all.

While almost everybody uses mustard as the base for their slather, Meathead @ Amazing Ribs dot com says he uses mayonnaise as his base "as it has no taste". I know mayo works on fish applied directly to the grill to prevent sticking. Anyone got any experience using mayo as the slather base for...

Again, thank you all (y'all?) for your input. I'll single out Big JohnV for his specific pointers as they relate to the WSM, as well as timing for the wrap. One challenge with the 18" Bullet is fitting the brisket under the lid. Perhaps I need to start cutting a sizeable portion of the flat off...

Thanks all for your responses. I'll assume we're all on the same page - 275°F on a Bullet. The meat was tender (didn't pass the pull test) but dry. I wrapped it in butcher paper and let rest for 3+ hours. Possibly the flat was not well marbled; I'll pay closer attention next time I buy, Will...

Anybody tried/had success smoking a brisket at 275 on a WSM? I cooked one over the weekend ; the crust and smoke ring were fabulous, but the meat itself seemed dry.

Thanks for the input. Second question: if smoking together, the butt calls for pecan and apple chunks, while the brisket (IMHO) requires only oak. Thoughts?